研究论文
DOl:10.3969/jsn.1673-1689.2017.10.008
生姜
调味料酒沉淀分析及控制研究
苏蓝田2,毛健”2,周志磊12
(.粮食发酵工艺与技术国家工程实验室,江南大学,江苏无锡214122:2.江南大学食品学院,江苏无锡214122
摘要:对生姜
调味料酒的沉淀进行分离与分析,结合料酒酒液中的成分变化探究料酒沉淀的原
因,并以姜辣素添加量、pH、乙醇体积分数、食盐添加量为试验因素,通过单因素试验和正交试验
方法,考察调配工艺对料酒的稳定性的影响,为生姜调味料酒的开发提供参考。研究表明,蛋白
质,多酚,多糖和铁是生姜调味料酒沉淀中的主要成分,它们在沉淀中所占比例分别为54.58%,
5.45%,15.56%,223%;:生姜调味料酒的最住调配工艺为:生姜提取添加量(以姜辣素含量计)为
72mgL,料酒pH为36,调配用黄酒中乙醇体积分数为10%,食用盐添加量10gL,此条件下生
姜调味料酒储藏6个月后平均透光率达94.4%,有良好的储藏稳定性
关键词:生姜调味料酒;沉淀分析;成分变化;调配工艺
中图分类号:TS264.2文献标志码:A文章编号:1673-1689(2017)10-1054-05
Precipitation Analysis and Control of Ginger Seasoning Wine
SU Lantian -2, MA. 2. ZHOU zhili.2
(l. National Engineering Laboratory for Cereal Fermention Technology, Jiangnan University, Wuxi 214122
China: 2. School of Food and Science Technology, Jiangnan University, Wuxi 214122, China
Abstract Separation and analysis of precipitation in the ginger seasoing wine, probing into the
cause of precipitation combining with the composition change of the seasoning wine, and the effect
of the gingerol content, PH, rice wine alcohol content, salt content were studied by the single factor
test and orthogonal test method, which provides reference for the development of ginger seasoing
wine. Studies have shown that protein, polyphenol and polysaccharide and iron was the main
component of ginger seasoning seasoning wine precipitation, Proportion of them in the precipitation
were 54.58%0,5.45%, 15.56, 2.23%: The best mixing process for seasoning wine was ginger extract
content (gingerol content meter )for 72 mg/L, seasoning wine PH 3. 6, mixing with rice wine alcohol
content of 10% vol, edible salt content for 10 g/L, the ginger seasoning wine under the condition o
the average transmittance of 94.4% after 6 months storage, has a good storage stability
Keyword
ginger seasoning wine, precipitation analysis, composition change, mixing process
收稿日期:2015-10-28
基金项目:国家自然科学基金项目(31571823):江苏省博土后基金(15010228)
通信作者:毛健(1970-),男、安徽宿州人,工学博士,教授,博土研究生导师,主要从事食品生物技术研究。E-mal. omao(a263net
引用本文:苏蓝田,毛健,周志磊.生姜调味料酒沉淀分析及控制研究.食品与生物技术学报,2017,36(10):1054-1058.
1054 JOURNAL OF FOOD SCIENCE AND BIOTECHNOLOGY Vol 36 No10 2017
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